Goat milk definition

Goat milk means the normal lacteal secretion, practically free of colostrum, obtained by the complete milking of one or more healthy goats. Goat milk sold in retail packages shall contain not less than 2.5% milkfat and not less than 7.5% milk solids not fat. Goat milk shall be produced according to the sanitary standards of this act.
Goat milk means the normal lacteal secretion, practically free of colostrum, obtained by the complete milking of one
Goat milk means the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy goats;

Examples of Goat milk in a sentence

  • Goat milk shall be produced according to the sanitary standards of this act.

  • Goat milk sold in retail packages shall contain not less than 2.5 % milkfat and not less than 7.5 % milk solids not fat.

  • Goat milk is generally higher in fat and protein than cow’s milk, so processors can make more cheese or other products from the same volume.

  • Goat milk shall only be used to manufacture dairy products that are legally pro- vided for in 21 CFR or recognized as non-standardized traditional products normally manufactured from goats milk.PRODUCTS HAVING DAIRY INGREDIENTS WITH A FAT CONTENT OF 10 PERCENT OR MORE, OR CONTAIN ADDED SWEETENERS150 °F 30 minutes.166 °F 15 seconds.

  • Goat milk and its products like yoghurt, cheese and powder have three-fold significance in human nutrition: (1) feeding more starving and malnourished people in the developing world than from cow milk; (2) treating people afflicted with cow milk allergies and gastro-intestinal disorders; and (3) filling the gastronomic needs of connoisseur consumers (Haenlein, 2004).

  • Goat milk protein digestibility in relation to intestinal function.

  • Goat milk yoghurt has been acceptable up to 6 day of storage period.

  • Goat milk yoghurt has a lower total solids percentage and higher titrable acidity than cow milk yoghurt.

  • Goat milk has higher digestibility due to its small fat globule, less allergic reaction ( low αs1-casein content), higher calcium and sodium content, more bioavailability of copper, zinc, selenium and iron (Alvarez et al., 2003; Campos et al., 2001; Haenlein, 2004).Processing the milk is an alternative to diversify fresh milk into milk products with better sensory properties, so that increase milk consumption.

  • Goat milk is characterized by a particular flavor and a stronger taste than cow milk (Jooyandeh & Abroumand, 2010).

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